This is an interesting rice dish. Pomegranate seeds and concentrate are traditional Middle-Eastern ingredients and add a tart flavour. This is wonderful as a dish served for a vegetarian meal but I must suggest that you try this pulao with grilled lamb. Pop into your local Woolies or deli and pick up a bottle of the pomegranate concentrate. The flavour is truly amazing and you will be hooked. Pomegranate seeds add an interesting texture and make an attractive garnish.
350g Spekko Long Grain Rice
Sunflower oil to fry eggplant
2 medium eggplant
1 tsp cumin seeds
1 onion, thinly sliced
4 cloves garlic, crushed
62,5ml pomegranate concentrate
Pomegranate seeds to garnish
3 tbsps olive oil
Mint to garnish
Boil rice in salted water until tender but not mushy. Strain and keep aside. Cut eggplant into medium sized cubes. Sprinkle salt over the eggplant cubes and allow them to sweat on absorbent paper. Fry the cubes in shallow oil until light golden brown and tender. Remove and drain once again on absorbent paper. Heat 3 tbsps olive oil and fry cumin seeds taking care not to burn them. Add onion slices and sauté until golden brown. Add crushed garlic and eggplant cubes. Lower the heat and stir gently. Add pomegranate concentrate and simmer for a minute. Layer the rice onto the eggplant and do not compress. Lower the heat to minimum and allow rice to steam through. Gently stir to combine the eggplant and rice. Garnish with fresh mint and pomegranate seeds.
Yudhika recommends Spekko Long Grain Rice for this dish because
This dish is so simple and versatile that you can really have fun with it! Try substituting some of the ingredients with your own favourite combinations and as an alternate to Spekko’s Long Grain option you will find that a Basmati variant will also work very well. Try either the Standard Spekko Basmati or choose from the newly launched Spekko India Gate variants. The Spekko Rice India Gate variants offer you the longest Basmati grains in the world!
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